Mini Pecan Pies (Printable Version)
Rich, buttery bite-sized pecan tarts with flaky homemade crust and sweet nutty filling. Perfect for holiday gatherings and parties.
# Ingredient List:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water
→ Pecan Filling
05 - 3/4 cup light brown sugar, packed
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with butter or cooking spray.
02 - In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or two forks until mixture resembles coarse crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, mixing gently with a fork until dough just holds together when pressed.
03 - Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter or glass. Gently press each circle into the wells of the mini muffin tin, pressing up the sides to form cups.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth. Fold in chopped pecans until evenly distributed.
05 - Spoon approximately 1 tablespoon of pecan filling into each prepared crust, filling about three-quarters full. The filling will expand slightly during baking.
06 - Bake for 22-25 minutes until filling is set and no longer jiggles in the center, and crust edges are golden brown. Watch closely during the last few minutes to prevent over-browning.
07 - Let pies cool in the pan for 10 minutes. Run a thin knife around the edges to loosen, then carefully remove to a wire rack. Cool completely before serving. Enjoy plain or topped with whipped cream.
# Expert Tips:
01 -
- Buttery, flaky crust meets sweet pecan perfection in every two-bite portion
- Impressively elegant yet incredibly simple to make for any gathering
02 -
- Working with cold butter and not overmixing the dough is the absolute key to flaky crust success
- Letting these cool completely before trying to remove them prevents the filling from oozing out
03 -
- Toasting the pecans in a dry skillet for 3-4 minutes before adding them intensifies their flavor dramatically
- Chill the filled muffin tin for 10 minutes before baking to help the crust hold its shape better